On December 6, children in Belgium get spoiled with chocolates, sweets and toys, if they have been ‘good’ the previous year that is…
The tradition of Sinterklaas in Belgium and Holland is one to treasure, I think.
Therefore, I was very happy to be invited by Albert Heijn België to a Chocolate Making Masterclass run by the incredible Belgian chocolatier Dominique Persoone.

 

 

 

Together with the kids I went to his shop and studio called The Chocolate Line in Antwerp for a fun afternoon filled with great people and… the best chocolate you can imagine.

 

 

The children could decorate their own chocolate and spiced biscuit Sinterklaas and were taught how to make their own chocolate figurine. Such fun!

 

At the end, Sinterklaas himself turned up. It was funny to see how the big Holy Man still has this effect on children. My own son (usually a chatterbox), all of sudden turned into this shy little bird when sinterklaas started to ask him questions. 😉

 

 

Thank you so much Albert Heijn België, Xian Agency, Joeri, Sally, Dominique and the friendly guys working at The Chocolate Line for a great afternoon!

 

 

A few days later, I baked my own version of a ‘Sinterklaascake’.
A three-layered cake filled with a mix a freshly whipped cream and spice nuts, tangerines and then covered in… chocolate, of course. 😉
Ingredients: 250 gr butter, 250 gr of self-raising flour, 250 gr of light brown sugar, 5 eggs, one tablespoon of cinnamon, spice nuts, cream, 2 tangerines, one chocolate bar for melting.

 

 

The cute little chocolates on top I made myself using a new mold I brought back from my recent trip to Rome (bought it at Cucina, a great specialist shop in the heart of the city). Don’t you just love the bialetti-shaped one?